Spiced Apple Jelly Recipe Uk

Spiced Apple Jelly Recipe (No Added Pectin) Grow a …

WebSep 11, 2018 · Extract the Apple Juice: Wash the apples with plain water, remove any bad spots, and roughly chop into pieces. Add the prepared …

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1. Wash the apples plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
2. Wash your canning jars and lids in warm, soapy water and rinse thoroughly. Place the jar rack into the water bath canner. Set the jars into the canner, add water, and boil jars for 10 minutes to sterilize.
3. Measure out about 4 cups of the apple juice and pour into a saucepan.
4. Spread kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel.

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How to Make Rosehip and Apple Jelly (without added …

WebOct 18, 2020 · Pulse the rosehips in a food processor until broken down, then stir through the apples in the pan. Heat the mixture until boiling, …

1. Roughly chop the apples and place in a large, heavy-based saucepan with enough water to cover. No need to peel them, use the skins, cores and all. Pulse the rosehips in a food processor until broken down, then stir through the apples in the pan.
2. Heat the mixture until boiling, then turn the heat down and simmer for 30-40 minutes until the apples are pulpy. Line a colander with muslin or cheesecloth or prepare a jelly bag. Pour the fruit pulp and any liquid into the prepared strainer and let the liquid drip into a bowl for several hours. It’s often best to do this overnight so you can resist the urge to squeeze the bag or cloth - squeezing the bag or cloth will lead to cloudy jelly.
3. When the fruit pulp has drained, measure the liquid. For every 600ml liquid weigh out 400g of sugar and add both to a large, heavy-based saucepan. Heat gently, stirring to dissolve the sugar, then turn the heat up and boil until the mixture reaches 105°C / 220°F on a sugar thermometer (see notes for alternative method).
4. Pour the hot jelly mixture into hot, sterilised jars and seal.

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Mulled Cider Jelly • The View from Great Island

WebSep 17, 2019 · Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops. To …

1. In a large non-reactive stock pot heat the cider with the spices to a boil. Turn off the heat, cover, and let steep for 30 minutes, or up to 2 hours or more, if you like. The longer you let it sit the stronger the spice flavor will be.
2. Strain the cider and put back into the pan along with the lemon juice and butter. Mix 1/4 cup of the sugar with the pectin, and stir into the cider. Bring to a rolling boil over high heat, stirring constantly. A rolling boil is defined as a full boil that cannot be stirred down.
3. Add the rest of the sugar, stirring constantly, and bring back to a full rolling boil. Once at the full boil, let it boil for one minute (set a timer.) Be sure to stir constantly.
4. Ladle the hot jelly immediately into sterile jars, filling to 1/4 inch from the top. Wipe down the jars and rims, and fasten the tops.

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